perfectly paired with tabbouleh​, these delicious lamb koftas are a great option for informal entertaining or feeding a crowd.


  • 500g lamb mince
  • 1/2 red onion, finely chopped
  • 2 tablespoons parsley, chopped
  • 2 tablespoons mint, chopped
  • 1 egg
  • 2 teaspoons ground cumin
  • 2 garlic gloves, crushed
  • 1 long red chilli, finely chopped
  • finely grated zest of 1/2 lemon
  • 1 tablespoon olive oil


  • 1/2 cup couscous
  • 1/2 cup boiling water
  • 250g cherry tomatoes thinly sliced
  • 1/2 bunch parsley leaves
  • 1/2 bunch mint leaves
  • 1/2 red onion, chopped
  • 2 tablespoons (drizzle) TK Citrus Flaxseed Oil 


  1. In a large bowl, combine lamb mince, onion, parsley, mint, egg, cumin, garlic, chilli and lemon. Roll into 8 small sausage shapes (about 10cm long). Mould around skewers, then chill for about 10 minutes.
  2. TABOULEH. Combine couscous and boiling water in a bowl and set aside covered for 3 minutes.
  3. Fluff up grains with a fork, add tomato, parsley, mint, onion and drizzle TK Citrus oil. Toss well and season with salt and pepper if required.
  4. Heat oil in a large frying pan on high. Fry kebabs in two batches for 6-8 minutes each, turning occasionally until cooked. 
  5. Serve with tabouleh and flatbreads.
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